What do you get when you combine the forces with one of Vegas' trailblazing chefs and the kings of the snow ice scene??? 9 delicious courses of F@#!*N AWESOME!!!
Yelpers, Foodies, and even Chef Marc and his wife were in attendance for this first ever pop-up lunch fusing the creations of Chef Ramil and his team and the addicting snow ice of Mike and Will, where two exclusive flavors made an appearance. Guests were also able to mix, mingle and sample a few Sake offerings as well as a refreshing punch consisting of Grapefruit, basil, and agave syrup.
Three different skewers "teased" our palates before even starting the menu items:
GRILLED MUSHROOMS AND SHSHITO PEPPERS WITH BONITO FLAKES
CHICKEN YAKITORI SKEWER
Earthy, sweet, and smoky, these were a great start, some unfortunately got peppers with more heat than others, and the yakitori tasted just like my mom's Shoyu Chicken!
LEMON GRAPES
This was a great palate cleanser for what was yet to come. Cold frozen grapes paired well with the creamy Lemon snow, and we were ready for more!
HAMACHI SMOKE
The acidity of the grapefruit helped balance the fattiness of the Hamachi, and the heat of the Serrano chiles, fennel two ways and creamy avocado were nice compliments to this course.
HOTATE NASU
Sweet notes of the scallop and melon snow offset with the bitterness of the nasturtium blossoms and juicy heirlooms tied this dish together really well
SAKANA BUNS
Bao buns were deep fried and slathered with some unctuous Uni butter, and stuffed with a nice mix of salmon, tuna, and rainier cherries....Can I get a Foot long of this bomb sandwich??? The pickled veggies also added a nice touch.
SUZUKI YAKI
Grilled Whole Bone-in Mediterranean Snapper served family style...Simple, straightforward, and DEE-LISH! The cheeks and eyeballs were the best...:)
The Apple-Fennel Slaw and Crisp Yucca chips served as great accompaniments.
BUTA TO KAKUNI
Braised pork belly was also presented family style along with Belgian endive, boiled eggs, cashews, and a tasty Okinawan Sweet Potato puree.
Our side dishes of rice, braised turnip and tempura veggies perfectly complimented our two family style courses.
KANMI
This final course was a great finale to our three and a half hour lunch. Chocolate Green Tea Ganache and the Fried Milk were the stars of the dessert course, and the balsamic strawberries, milk powder, and chocolate-coffee soil supported this course fantastically!
We were stuffed and satisfied, and are also looking forward to the next one.
Thanks again Team Yonaka and Team Snow Shavery....ALOHA!!!!